Drink of the Week: Piña de Agave with Pineapple Shrub - Imbibe Magazine Subscribe + Save

Drink of the Week: Piña de Agave with Pineapple Shrub

Photo: Lara Ferroni

Tart and tangy, vinegar-based shrubs have been quenching thirsts since colonial days, and today’s iterations are as inspired as ever. Simple enough to make at home (Fruit? Check. Sugar? Check. Vinegar? Check.), but with enough complexity to interest even the most adventurous bartenders, shrubs infuse seasonal flavors into everything from cocktails to zero-proof drinks. We feature five shrub recipes in our September/October 2014 issue, including the pineapple shrub in today’s Drink of the Week. Combined with tequila, mezcal, lime juice and a spice syrup, this shrub lends a bright, summery edge to the Piña de Agave cocktail—a welcome reminder that summer isn’t over just yet.

Piña de Agave

2 oz. blanco tequila

1 oz. fresh lime juice

¼ oz. oz pineapple shrub

½ oz. spiced simple syrup

5 dashes mezcal

Tools: shaker, strainer, fine strainer

Glass: rocks

Garnish: apple slices dusted with cayenne pepper

Combine the first 4 ingredients in a shaker and shake with ice. Fine-strain into an ice-filled glass, top with the mezcal and garnish.

Spiced simple syrup: In a saucepan, combine 2 cups granulated sugar, 1 cup water, ½ tsp. ground nutmeg, 1 fresh cinnamon stick, 3 cardamom pods, 3 star anise and ¼ tsp. each allspice and white peppercorns. Bring to a simmer and stir to dissolve the sugar. Remove from the heat, let cool to room temperature and strain into a clean bottle. Keep refrigerated for up to 2 weeks.

Pineapple shrub:

Combine 1 cup of cubed fresh pineapple and 2 cups of white wine vinegar in a container, cover and let rest at room temperature for 3-4 days. Using a rubber spatula, press the fruit through a mesh strainer lined with cheesecloth to extract as much liquid as possible. Combine the liquid with 1 cup of granulated sugar in a saucepan and bring to a boil, stirring to dissolve the sugar. Let the mixture cool; bottle for use. Store in the refrigerator and use within 2 months.

Brandon Lockman, Red Star Tavern, Portland, Oregon

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend